Organic Cacao Butter 
Botanical Name: Theobroma cacao (pronounce kah-kow)
From Arriba Criollo Beans
Country of Origin: Ecuador / Peru
Production: After the ripe pod has been cut from the tree, it is opened, the rind discarded, and the pulp and seeds laid out for several days. During this time the pulp liquefies or “sweats” and fermentation starts, which softens the bitter taste and helps to unlock the full aroma of the cacao bean. This fermentation process is usually followed by gently roasting the beans to enhance the chocolate aroma. The beans are then crushed and their thin skins removed so that only pieces or “nibs” remain. Cacao nibs are then ground into a thick brown liquid called cacao paste (aka cacao mass or liquor) which is made up of cacao butter (55-60%) and suspended fine cacao particles. This cacao paste is subsequently pressed until it separates into cacao butter and a cacao “cake” which is then ground to produce cacao powder.
Qualities: Cacao butter (aka theobroma oil) is an edible, highly stable vegetable fat (about 60% saturated) that can be used in cooking as well as in skin products. Its most common culinary application is in the creation of chocolate.